Cheddar Broccoli Pasta Bake

Made This Recipe? Add Your Photo

Total Time
35mins
Prep
15 mins
Cook
20 mins

An old recipe my Mom had lying around. Creamy and cheesy!

Skip to Next Recipe

Ingredients

Nutrition
  • 16 ounces elbow macaroni
  • 1 cup milk
  • 1 (10 3/4 ounce) can cream of chicken soup
  • 1 tablespoon mustard-mayonnaise blend
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 12 cups shredded cheddar cheese, divided
  • 10 ounces broccoli, chopped, blanched, and drained

Directions

  1. Preheat oven to 350 degrees.
  2. Cook elbow macaroni for 6 minutes, drain, and rinse with cold water.
  3. Spray a 2 quart casserole dish with non-stick spray.
  4. In a medium bowl, combine soup, milk, and mayonnaise.
  5. Heat olive oil in a medium saucepan, over medium heat.
  6. Add onion, cook and stir for 2-3 minutes.
  7. Add milk mixture and bring to a boil, stirring constantly. Boil 1 minute.
  8. Remove from heat; stir in 1 1/4 C of cheese until smooth.
  9. Blend in the drained broccoli and cooked pasta.
  10. POur mixture into prepared casserole dish.
  11. Top with remaining 1/4 C cheese.
  12. Bake in the oven for 20 minutes or until hot and bubbly.